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Finished and plated dish: Authentic Pizza Capricciosa
Fotografía del plato terminado: Authentic Pizza Capricciosa
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Authentic Pizza Capricciosa

Por Álvaro (RecetAI)•Actualizada recientemente
Italy (Naples/Rome)
La dolce vita, Horno encendido, Fin de semana
TraditionalParty foodKid Friendly
  • 2
    servings
  • 612 kcal/serving
  • medio

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Strong bread flour (type 0 or 00 ideal for pizza)

    400 g

  • Lukewarm water

    260 ml

  • Fresh baker's yeast (or 3g dry yeast)

    9 g

  • Fine salt (for the dough)

    10 g

  • Natural crushed tomato (Passata)

    150 ml

  • Fresh mozzarella (fior di latte), drained

    200 g

  • Italian baked ham (Prosciutto Cotto), sliced

    80 g

  • Fresh mushrooms, sliced

    3 units

  • Canned artichoke hearts, cut in half

    4 units

  • Pitted black olives (Kalamata or Aragón type)

    30 g

  • Extra Virgin Olive Oil

    15 ml

  • Dried oregano

    2 g

Utensils needed

    About this recipe

    Pizza Capricciosa is the queen of classic Italian pizzerias, a chaotic and brilliant canvas representing the four seasons on a single gloriously toasted round dough disc.

    This recipe will teach you to master the art of slow-fermented Italian dough (for a puffed edge and crispy base) and balance the majestic classic toppings: the earthy umami of mushrooms, the salinity of black olives, the melted creaminess of fresh mozzarella, the sweetness of baked ham (prosciutto cotto), and the tender texture of artichoke hearts.

    This is not commercial fast pizza; it is a work of pizza craftsmanship.

    Instructions

    1
    Step 1

    Step 1

    Prepare the holy dough: in a glass with about 50ml of the water (lukewarm, never hot), dissolve the fresh yeast very well. In a large bowl, put the flour, make a well in the center and pour the yeast water, along with the rest of the 260ml of water.

    You will need:

    400 gStrong bread flour (type 0 or 00 ideal for pizza)260 mlLukewarm water9 gFresh baker's yeast (or 3g dry yeast)
    2
    Step 2

    Step 2

    Start mixing from the center outwards with your hands or a spoon. When it starts to form a rough paste, add the salt. Continue kneading in the bowl until the flour absorbs the liquid.

    You will need:

    10 gFine salt (for the dough)
    3
    Step 3

    Step 3

    Transfer the dough to a clean counter and knead energetically pushing against the table and folding, for 10 to 15 minutes, until the dough goes from lumpy to a perfectly smooth, tense, and elastic ball.
    4
    Step 4

    Step 4

    Form a tense ball (boule), put it in a lightly oiled bowl, cover it with a damp cloth or plastic wrap and let it ferment at room temperature until it doubles and almost triples its volume (between 2 and 4 hours, depending on the heat in your kitchen).
    5
    Step 5

    Step 5

    Once fermented, gently degas the ball, divide it into two equal portions (it yields two large pizzas) and form two tight balls. Cover and let them rest 30 more minutes so the gluten relaxes and doesn't shrink when stretching.
    6
    Step 6

    Step 6

    Place your pizza stone or an upside-down metal tray in the upper third of the oven and preheat it to the MAXIMUM temperature your oven allows (250ºC or 275ºC) for at least 40 minutes. Extreme heat is the key.
    7
    Step 7

    Step 7

    Cut the fresh mozzarella into cubes or strips and squeeze it with your hands over a strainer to remove as much whey and milk as possible (if it's too wet, it will flood your pizza). Prepare the rest of the ingredients.

    You will need:

    200 gFresh mozzarella (fior di latte), drained
    8
    Step 8

    Step 8

    Stretch one of the dough balls on plenty of flour on the table ONLY using your fingertips, pushing the gases from the center towards the edges (to create the edge or 'cornicione'). Never use a rolling pin, you would crush the crucial cellular air!
    9
    Step 9

    Step 9

    Spread 3 tablespoons of tomato passata over the center with the back of the spoon, leaving the edge clean. Add a little fine salt, oregano, and the scattered drained mozzarella.

    You will need:

    150 mlNatural crushed tomato (Passata)To tasteDried oregano
    10
    Step 10

    Step 10

    Harmoniously (or chaotically, as its name suggests) distribute the pieces of baked ham, the thin raw mushroom slices, the well-drained artichoke heart halves, and the black olives.

    You will need:

    80 gItalian baked ham (Prosciutto Cotto), sliced3 unitsFresh mushrooms, sliced4 halvesCanned artichoke hearts, cut in half1 handfulPitted black olives (Kalamata or Aragón type)
    11
    Step 11

    Step 11

    Transfer the pizza with the paddle to the super-hot oven stone (or slide it in on parchment paper). Bake at 250ºC-275ºC for barely 7 to 9 minutes, until the edge is huge, very golden (even darkly toasted) and the cheese boils. Upon removing, drizzle raw olive oil over it and serve immediately.

    You will need:

    A drizzleExtra Virgin Olive Oil

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Authentic Pizza Capricciosa, con ingredientes: Strong bread flour (type 0 or 00 ideal for pizza), Lukewarm water, Fresh baker's yeast (or 3g dry yeast), Fine salt (for the dough), Natural crushed tomato (Passata).

    Composición final humorística de Authentic Pizza Capricciosa con Strong bread flour (type 0 or 00 ideal for pizza), Lukewarm water, Fresh baker's yeast (or 3g dry yeast), Fine salt (for the dough), Natural crushed tomato (Passata)
    Imagen final de la receta Authentic Pizza Capricciosa, ingredientes: Strong bread flour (type 0 or 00 ideal for pizza), Lukewarm water, Fresh baker's yeast (or 3g dry yeast), Fine salt (for the dough), Natural crushed tomato (Passata)

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